Treatment of oleo oil



Patented June 27, 1939 UNITED STATES mmmm-or onno on. v

Harold s. Mitchell, Chicago, n|., assignor to Industrial Patents Corporation, Chicago, 111., a c poration of Delaware No Drawing. Application November 24; 1936, Serial No. 112,564

4 Claims.- (CL 87-12) This invention relates to an improved process of stabilizing such products as oleo oil against rancidity.

One of the objects of the present invention is to provide asan article of commerce an improved edible oil and fat product stabilized against rancidity. g V

Another object of the invention is to provide an improved method of stabilizing oleo oil.

In the copending application of Donald P. Grettie, entitled Stabilization of shortening, Serial No. 95,632, it is disclosed that hydrogenated refined soya bean oil is an effective antioxidant for edible fats and oils.

I have discovered that the efiectiveness of hydrogenated soya bean oil as an antioxidant for oleo oil is greatly increased by the preliminary refining of the oleo oil. The refining treatment employed is the conventional caustic refining method for the removal of free fatty acids, which is, as is well known, an alkali refining method. The term "refined oil as used in the specification will be understood to mean alkali refined oil.

The following table sets out data on actual tests carried out to demonstrate the value of the present invention.

It will be noted from the foregoing table that refined oleo oil has better keeping qualities than unrefined oleo oil. It will be further noted that hydrogenated refined soya bean oil has a decided antioxidant effect on unrefined oleo oil. It is clear, however, from the table, that the combination treatment involving first refining ordinary oleo oil and then adding hydrogenated refined soya bean oil, increases the stability of the product to a surprising degree.

A soya bean oil having an iodine number (Wijs) of 120 to 140 which has been hydrogenated to a plastic body having an iodine number of 70 to 80 may be used in the stabilization of refined oleo oil. The stabilizing effect of hydrogenated soya been oil increases somewhat as the product becomes more saturated, and I prefer to use a hy--v drogenated soya bean oil having an iodine number of 55 to 70.

I have found in practice that effective stabilization may be secured with varying amounts of hydrogenated refined soya bean oil as an addition product to refined oleo oil. In most instances it is sufilcient to incorporate from one percent to ten percent hydrogenated refined soya bean oil in the refined oleo oil to be stabilized. It will be understood, or course, that some stabilization will be secured with smaller amounts and that the effect is progressive as the amount is increased.

I claim:

1. The method of stabilizing -oleo oil which comprises alkali refining oleo oil and thereafter adding thereto and incorporating therewith a quantity of hydrogenated refined soya bean oil.

2. The method of stabilizing oleo oil which comprises alkali refining oleo oil and thereafter adding thereto and incorporating therewith from one percent to ten percent hydrogenated refined soya bean oil.

3. As an article of commerce, oleo oil stabilized against rancidity consisting of a large proportion oi. alkali refined oleo oil and a complement of hydrogenated refined soya bean oil.

4. As an article 01' commerce, oleo oil stabilized against rancidity consisting of ninety to ninetyfive percent alkali refined oleo oil and a complement of hydrogenated refined soya bean oil.

HAROLD S. MITCHELL. 

